Preheat your oven to 350°F (175°C). In a food processor, combine the cookie crumbs, melted butter, fine sea salt, and powdered sugar until even. Press into an 8-inch cake pan and bake for 10 minutes.

Blend the cream cheese, granulated sugar, and a pinch of sea salt in a mixing bowl until smooth for 3-5 minutes. Add vanilla, pistachio butter, and sour cream; blend until velvety.

Gently add eggs one at a time, mixing just until no streaks remain. Optionally incorporate lemon zest for added brightness.

Pour the filling into the cooled crust. Place it in a baking dish filled with water halfway and bake at 325°F (160°C) for 50 minutes until the edges set.

Turn off the oven and crack the door for 30 minutes. Transfer to room temperature, then refrigerate for at least 8 hours before serving.